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µ¶/¾à ¡í õ¿¬µ¶ ¡í ½Ä¹°µ¶ ¡í ½Ä¹°

½Ä¹°ÀÇ Ãµ¿¬ µ¶¼ººÐ = »ýÁ¸ÀÇ Àý´ë¼ö´Ü

½Ä¹°ÀÇ ÁÖ¿ä µ¶¼º ¹°Áú :
- ½Ä¹° ¼Ó¿¡ õ¿¬ ¹ß¾Ï¹°Áú
- µ¶¼ºÀÌ °­ÇÑ °úÀÏ°ú ä¼Ò´Â ?
- Áúº´À» ¸¹ÀÌ ÀÏÀ¸Å² À½½Ä¹°
- ½Ä¹°ÀÇ µ¶¼º : Ÿ°¨ ÀÛ¿ë

½Ä¹°µ¶
- ¸®½Å : ½Ä¹°ÀÌ ¸¸µç °¡Àå ¸Íµ¶¼º¹°Áú
- ¥â-Thujone
- Goitrogens
- û»ê ¹è´çü : Prussic acid , ¾Æ¹Ì±×´Þ¸°, û»ê°¡¸®
- Pyrrolizidine alkaloids
- Coumarins
- Safrole : ÄÚÄÚ¾Æ, ÈÄÃß
- Myristicin : À°µÎ±¸,  ´ç±Ù, »ø·¯¸®
- Estragole : Ÿ¶ó°ï
- È÷µå¶óÁø :  ¹ö¼¸
- ¼Ö¶ó´Ñ : °¨ÀÚ
- °í»ç¸®
- ¸¶¾à,  ´ÏÄÚƾ
- Ä«ÆäÀÎ,  »çÆ÷´Ñ
- Aflatoxin : °õÆÎÀÌ, °î¹°

- ÇÏÀÌÆ÷±Û¸®½Å : ¸®Ä¡, ¶÷ºÎź
- ¾Æ¹Ì±×´Þ¸° : ¸Å½Ç

ÀúÇØÁ¦ inhibitor
- Æ®¸³½Å ÀúÇØÁ¦
- ÇÇÆ®»ê : Çö¹Ì
- ¿Á»ì»ê : ½Ã±ÝÄ¡, Á×¼ø

ä½ÄÀÇ ¹®Á¦Á¡ : °í±â ¿¹Âù
- ä½ÄÀÌ ´ú ÀÜÀÎÇÑ °Íµµ ¾Æ´Ï´Ù
- ½Ä¹°¿¡ µ¶¼º¹°ÁúÀÌ ¸¹Àº ÀÌÀ¯ :  ¾î¸°ÀÌ´Â ¿Ö ä¼Ò¸¦ ½È¾îÇÒ±î
- À¯±â³ó ä¼Ò°¡ ¿ÀÈ÷·Á µ¶ ?
- ä½Ä : ¿øÀθ𸦠ÅëÁõÀÇ ¿øÀεµ µÈ´Ù
- »çÂûÀ½½Ä ¿µ¾çºÒ±ÕÇü Çã¾àÇÑ ½º´Ô ¸¹´Ù
- Çö¹Ì¸¸ ³Ê¹« ¸ÔÀ¸¸é À§ÇèÇÏ´Ù
- ³ìÁóÀÇ ºÎÀÛ¿ë
- °úÀÏÀÇ ½ÄÀ̼¶À¯¸¦ ³Ê¹« ¸ÔÀ¸¸é ºÒÀÓÀÌ µÉ ¼öµµ
- °úÀÏÀÌ ¾Ë·¹¸£±â¸¦ ÀÏÀ¸Å°°í, ´ÙÀ̾îÆ®¸¦ ¸ÁÄ¥ ¼ö ÀÖ´Ù
- °úÀÏÀÇ °ú´çµµ ÅëdzÀ» ÀÏÀ¸Å²´Ù

 

µ¶¼º ¹è´çü (toxic glycoside)

¨ç û»ê¹è´çü(cyanogenic glycosides)
HCNÀ» »ý¼ºÇÏ´Â ½Ä¹°Àº ¾à 2000¿©Á¾ÀÌ Àִµ¥ ÁÖ·Î Àå¹Ì°ú(Rosaceas), Äá°ú(Leguminosae), º­°ú(Gramineae)½Ä¹°¿¡ ¸¹ÀÌ ÇÔÀ¯µÇ¾î ÀÖ´Ù.
û»ê¹è´çü´Â ½Ä¹°Á¶Á÷ Áß Æ¯Á¤Á¶Á÷¿¡ ÁýÁߵǾî Àִµ¥ ¾Æ¸óµå, »ç°ú, »ì±¸, ü¸®, º¹¼þ¾Æ, ¹è, ¿À¾æ¾¾¿¡´Â ¹æÇâÁ· hydroxynitrileÀÇ ¹è´çüÀÎ amygdalinÀÌ ÇÔÀ¯µÇ¾î ÀÖ´Ù.
cyanideµ¶Àº ±Þ¼ºµ¶¼ºÀ» ÀÏÀ¸Å°¸ç ÁַΠȣÈí±â ÀÛ¿ëÀ» ÀúÇØÇÏ¿© °­·ÂÇÑ ¼¼Æ÷È£Èíµ¶¼º¿¡ ÀÇÇØ Ä¡¸íÀûÀÎ Áßµ¶ÀÇ ¿øÀÎÀÌ µÈ´Ù.

- ½ÄÇ°ÁßÀÇ Ã»»ê¹è´çü
°¡. amygdalin :  Àå¹Ì°ú(Rosaceae) Prunus ¼Ó ½Ä¹° = ¾Æ¸óµå, »ç°ú, »ì±¸, ü¸®, ¹è, º¹¼þ¾Æ ¿À¾æ µîÀÇ Á¾ÀÚ
³ª. dhurrin  : : ¼ö¼ö
´Ù. linanarin: ¸®¸¶Äá(ºÏ¹Ì¿¡¼­ Àç¹èµÇ´Â Phaseolus limensis) ¾Æ¸¶ÀÎ, Ä«»ç¹Ù(cassava)µî
¶ó. prunasin : °í»ç¸®
¸¶. Vicianin :  Vicia¼Ó ½Ä¹°ÀÇ »ìÄ®Äû(Vetch sativa)

¨è ±Û·çÄڽóÀÌÆ®(glucosinolates)
- Á¤ÀÇ : mustard oil glucosides ¶Ç´Â thioglucosides·Îµµ ºÒ¸®¿ì¸ç ¸ðµÎ glucose°¡ À¯È²¿¡ °áÇÕµÈ ¥â-D-thioglucose±¸Á¶¸¦ °¡Áö¸ç, ÀÚ¿¬°èÀÇ 11°³°úÀÇ ½Ä¹° Áß 90¿©Á¾ÀÇ È­ÇÕ¹°ÀÌ ÀÖ´Ù.

- Ư¡ ¹× Áßµ¶Áõ»ó
GlucosinolateÀÇ ºÐÇØ»ý¼º¹°Àº ±× ½Ä¹°ÀÇ Çâ±â ¶Ç´Â ³¿»õÀÇ ¿øÀÎÀÌ µÇ¸ç À̵é Áß ¾î¶² °ÍÀº Àΰ£À̳ª µ¿¹°¿¡ À¯ÇØÇÑ °Íµµ ÀÖ´Ù. ½ÊÀÚÈ­°ú(Cruciferae) ½Ä¹°ÁßÀÇ Brassica¼ÓÀÇ ¼ø¹«, ¾ç¹èÃß, °ÜÀÚ, ¼­¾ç°íÃß³ÃÀÌ, Ä«»ç¹Ù, ÆòÁö¾¾, ÄÉÀÏ µî¿¡ ¸¹À¸¸ç ƯÈ÷ Á¾ÀÚ¿¡ ÇÔÀ¯·®ÀÌ ³ô´Ù°í ¾Ë·ÁÁ® ÀÖ´Ù. ¸¶´Ã, ¾çÆÄ, ºÎÃß µîÀÇ Allium¼Ó ½Ä¹°ÀÇ µ¶Æ¯ÇÑ ³¿»õ´Â glucosinolate ÀÇ È¿¼ÒÀû °¡¼öºÐÇØ¿¡ ÀÇÇØ »ý¼ºµÇ´Â ¿©·¯ °¡Áö À¯È² È­ÇÕ¹°¿¡ ±âÀÎÇÑ´Ù. ÀÌµé °¡¼öºÐÇØ È­ÇÕ¹° Áß È¯»óÈ­ÇÕ¹°Àº 󰡒goitrogenic󰡓activity¸¦ °¡Áø´Ù. goitrinÀº antithyroid compound(Ç×°©»ó¼± È­ÇÕ¹°)·Î¼­ °©»ó¼±ÀÌ ºÎÇ®°Ô µÇ´Â ¡°goiter¡± Çö»óÀ» °¡Á®¿Â´Ù. À̵é goitrogensÀº °©»ó¼±¿¡¼­ÀÇ ¿ä¿Àµå¼·Ã븦 ÀúÇØÇÔÀ¸·Î½á triodothyronine°ú thyroxineÀÇ ÇÕ¼ºÀ» ÀúÇØÇϸç, ÃÖ·çÀÛ¿ë°ú Á¡¸·ÀÚ±ØÀÛ¿ëÀ» °®±âµµ ÇÑ´Ù.


¨é ¾ËÄ®·ÎÀÌµå ¹è´çü(glycoalkaloids)
- Á¤ÀÇ
¾ËÄ®·ÎÀ̵å¶õ ¾Æ¹Ì³ë»êÀÌ °ü¿©Çϸç, Áú¼Ò(N)À» ÇÔÀ¯ÇÏ´Â À̼ºÈ¯ ÇÔÁú¼Ò À¯±âÈ­ÇÕ¹°À» ÃÑĪÇÑ´Ù. ¿°±â¼ºÀ» ¶ì¸ç ¾´¸ÀÀÌ ³ª°í »ý¸®È°¼º°ú µ¶¼ºÀÌ °­Çϸç, ÀǾàÇ°À¸·Î »ç¿ëµÈ´Ù.
¾ËÄ®·ÎÀ̵å´Â ½Ä¹°Ã¼³»¿¡¼­ À¯±â»ê°ú ¿°À» Çü¼ºÇÏ¿© Á¸ÀçÇϴµ¥, Á¾·ù·Î´Â indole alkaloids, piperidine alkaloids, pyridine alkaloids, tropane alkaloid, pyrrolizidine alkaloids, steroid°è alkaloids, quinolizidine°è alkaloid, ¾ËÄ®·ÎÀ̵强 ¾Æ¹Î, purine°è ¾ËÄ®·ÎÀÌµå µîÀÌ ÀÖ´Ù. ´ëÇ¥ÀûÀÎ ¾ËÄ®·ÎÀ̵å·ù õ¿¬µ¶¼º¹°ÁúÀº Solanine, Pyrrolizidine alkaloid, Lycorine, Tomatine, Caffeine, Theobromine, Muscarine, Neurine, Amatoxin, Phallotoxin µîÀÌ ÀÖ´Ù.

- Ư¡ ¹× Áßµ¶Áõ»ó
steroid°è  alkaloidÀÎ °¨ÀÚÀÇ ¾ËÄ®·ÎÀÌµå ¥á-solanine°ú ¥á-chaconineÀº °­ÇÑ cholinesterase ÀúÇØÀÛ¿ëÀÌ ÀÖ¾î ¿ëÇ÷ÀÛ¿ë ¹× ¿îµ¿ ÁßÃß ¸¶ºñ ÀÛ¿ëÀÌ ÀÖ´Ù. ²úÀ̰ųª ±Á°Å³ª ÀüÀÚ·¹ÀÎÁö¿¡¼­ÀÇ °¡¿­·Î´Â °¨¼ÒµÇÁö ¾ÊÀ¸³ª ³ôÀº ¿Âµµ·Î Æ¢±â´Â ¿ä¸®¿¡¼­´Â ´Ù¼Ò °¨¼ÒµÇ±âµµ ÇÑ´Ù. »ç¶÷ÀÇ Áßµ¶Áõ»óÀ¸·Î´Â ±¸Åä, µÎÅë, ÇôÀÇ °æÁ÷, ¾ð¾îÀåÇØ, ¾È¸éâ¹é, ½Ã·ÂÀå¾Ö, ȯ°¢ µîÀÇ Áõ»óÀÌ ÀÖÀ¸¸ç °¨ÀÚÀÇ ½ÏÀÌ ³­ ³ì»öºÎºÐ°ú ²®ÁúÀ» ¹þ°Ü³»°í ¼·ÃëÇÏ¸é ¿¹¹æ ÇÒ ¼ö ÀÖ´Ù.


À¯µ¶ phenol¼º ¼ººÐ(toxic plant phenolics)

½Ä¹°ÀÇ phenol¼º ¼ººÐÀÇ ÀϹÝÀûÀÎ µ¶¼ºÀº ¼¼Æ÷È£Èí(cellular respiration)°ú »êÈ­Àû ´ë»ç(oxidative metabolism)ÀÇ ÀúÇØ¿¡ ±âÀÎÇÑ´Ù. ´Ü¹é µîÀÇ »ýü ³» ¼ººÐ°ú °áÇÕÇϰųª ±Ý¼Ó, ƯÈ÷ öºÐ°ú ÂøÈ­ÇÕ¹°À» Çü¼ºÇÏ¿© ºóÇ÷ÁõÀ» ÀÏÀ¸Å°±âµµ ÇÑ´Ù. ¸¶¸®È­³ª, À°µÎ±¸, ³ì³ª¹«, Ä«¹Ù µî¿¡ ÀÇÇÑ Áßµ¶Áõ»óÀ¸·Î °æ·Ã µîÀ» ÀÏÀ¸Å°±âµµ ÇÑ´Ù.

¨ç »çÇÁ·Ñ(safrole)
- »ç»çÇÁ¶ó½º(Sassafras albidium)ÀÇ »Ñ¸®¿¡¼­ ³ª¿À´Â safroleÀº »ç»çÇÁ¶ó½ºÀ¯ÀÇ 80%Á¤µµ¸¦ Â÷ÁöÇÏ¸ç ¾Æ´Ï½ºÀ¯, įÆÄÀ¯, À°µÎ±¸¿¡µµ ÇÔÀ¯µÇ¾î ÀÖ´Ù
- Ư¡ ¹× Áßµ¶Áõ»ó : »ç»çÇÁ¶ó½º ±â¸§ Áß¿¡´Â ¹ß¾Ï¹°ÁúÀÎ safroleÀÌ ´Ù·® ÇÔÀ¯µÇ¾î ÀÖÀ¸¸ç, safroleÇÔÀ¯»ç·á¸¦ Áã¿¡°Ô Àå±â°£ Åõ¿©ÇÏ¸é °£¼¼Æ÷¾Ï ¹× ´ã°ü¾ÏÀÌ ¹ß»ýÇÑ´Ù.


¨è °í½ÃÆú(gossypol)
- Gossypium¼Ó ½Ä¹° °ú Malvaceae°ú(¾Æ¿í°ú) ½Ä¹°ÀÇ ÀϺο¡´Â °í½ÃÆúÀ̶ó´Â µ¶¼º¹°ÁúÀÌ µé¾î ÀÖ´Ù. ÁÖ·Î ¸é½ÇÀ¯(cottonseed oil)¿Í ±× ²®Áú¿¡ ÇÔÀ¯µÇ¾î ÀÖ´Ù.
- Ư¡ ¹× Áßµ¶Áõ»ó
GossypolÀº ¼·ÃëµÈ ´Ü¹éÁúÀÇ lysineÀܱâ¿Í °¡±³È­ÇÕ¹°À»(cross-linking)Çü¼ºÇÔÀ¸·Î½á È¿¼ÒÀÇ ºÐÇظ¦ ¹ÞÁö ¸øÇÏ°Ô µÈ´Ù. ¶ÇÇÑ °í½ÃÆúÀº Á¦1ö À̿¿¡ ÀÇÇØ ºÒ¿ë¼º º¹ÇÕü¸¦ ¸¸µé¾î ±× µ¶¼ºÀº ¾àÈ­µÇ³ª öºÐÀÇ ÀÌ¿ëµµ¸¦ ³·Ãß¾î ºóÇ÷À» °¡Á®¿À±âµµ ÇÑ´Ù. °í½ÃÆúÀÇ ±Þ¼ºµ¶¼ºÀº ¼øȯ°è¿¡ ³ªÅ¸³ª°í ±Þ¼ºµ¶¼ºÀº Æó±âÁ¾À» À¯¹ß½ÃÅ°¸ç ¸¸¼ºµ¶¼ºÀ¸·Î´Â °Ç°­¾àÈ­, ¿µ¾ç°áÇÌÀ» °¡Á®¿Â´Ù.


¨é Äí¸¶¸°(coumarins)
- ÁÖ·Î Æ÷¾ÆÇ®°ú(Poaceae), ³­°ú(Orchidaceae), »êÇü°ú(Umbelliferae), (Rutaceae), ²ÜÇ®°ú(Labiatae)½Ä¹°¿¡ ¸¹ÀÌ ÇÔÀ¯µÇ¾î ÀÖ´Â benz(a)pyrone°ñ°ÝÀ» °®´Â phenyl propanoids È­ÇÕ¹°À» ÃÑĪÇÏ¿© coumarinÀ̶ó ÇÑ´Ù. ¸ÇóÀ½ Coumarouns odorata¿¡¼­ ¹ß°ßµÇ¾î coumarinÀ¸·Î ¸í¸íµÇ¾ú´Ù.

- Ư¡ ¹× Áßµ¶Áõ»ó
Äí¸¶¸°Àº Penicillium nigricans, P. jensi, Aspergillus ¼ÓµîÀÇ ¿©·¯ °¡Áö °õÆÎÀ̵鿡 ÀÇÇØ dicoumarol ·Î ´ë»çµÇ¸ç, dicoumarolÀº 10ppmÀÌ»óÀÇ ³óµµ¿¡¼­ µ¶¼ºÀ» °¡Áö°Ô µÈ´Ù. dicoumarol¿¡ ÀÇÇÑ ÃâÇ÷Àº ÀÀÁýÀúÇØ ÀÛ¿ë¿¡ ÀÇÇÑ °ÍÀε¥ warfarin(3-[¥á-acetonyl benzyl]-4-hydroxycoumarin)Àº ÀÌ·¯ÇÑ ÃâÇ÷ÀÛ¿ëÀ» ÀÌ¿ëÇÏ¿© »ì¼­Á¦·Î °³¹ß µÇ¾úÀ¸¸ç coumadin ¿¬°áÀº °°Àº ¹°Áú·Î ÀǾà¿ëÀ¸·Î ¾²ÀδÙ. coumarin ÇÙ¿¡ furan ringÀÌ Çϳª ´õ ºÙÀº È­ÇÕ¹°À» ÃÑĪÇÏ¿© furanocoumarinÀ̶ó°í Çϴµ¥ ÀÌ ±ºÀÇ ´ëÇ¥ÀûÀÎ °ÍÀ¸·Î´Â psoralenÀÌ ÀÖ´Ù. psoralen Àº ÇǺο¡ ±¤°¨ÀÛÀÛ¿ë(dermal photosensitizing activity)À» °¡Áö´Âµ¥ ÁÖ·Î ÆĽ½¸®, ¼¿·¯¸®, ¹«È­°ú, ¾ç¹æÇ® ³ª¹°¿¡ ÇÔÀ¯µÇ¾î ÀÖ´Ù. ¸Æ°¢(Sclerotina sclerotium)¿¡ ¿À¿°µÈ ¼¿·¯¸®´Â psoralenÀÌ °í³óµµ·Î ÇÔÀ¯µÇ¾î ÀÖ¾î ÀÌ·Î ÀÎÇØ ÇǺο°À» À¯¹ß½ÃŲ´Ù.


µ¶¼º ´Ü¹éÁú°ú saponin

¨ç ricin°ú allergen¹°Áú
- RicinÀº ÇǸ¶ÀÚ¿ÜÀÇ ¸¹Àº ½Ä¹°ÀÇ ÀÙ, »Ñ¸® ¹× ±¸±Ù°ú Äá°ú½Ä¹°ÀÇ Á¾ÀÚ¿¡ ³Î¸® ºÐÆ÷µÇ¾î ÀÖ°í ÀûÇ÷±¸¸¦ ÀÀÁý½ÃÅ°´Â ½Ä¹°¼º hemagglutinin ¶Ç´Â phytagglutininÀ̶ó´Â Ư¼öÇÑ ´Ü¹éÁúÀÌ´Ù. ricinineÀº ricinº¸´Ù´Â µ¶¼ºÀÌ ¾àÇÑ alkaloidÀ̸ç ÇÔ·®µµ ¸¹Áö ¾ÊÀ¸¹Ç·Î º° ¹®Á¦°¡ µÇÁö ¾Ê´Â´Ù.
- Ư¡ ¹× Áßµ¶Áõ»ó
ÇǸ¶ÀÚ(Ricinus communis)ÀÇ Á¾ÀÚ¿¡´Â ricin, ricinineµîÀÇ À¯µ¶¼ººÐ°ú ½ÉÇÑ allergy¼º Áõ»óÀ» ÀÏÀ¸Å°´Â allergenÀ» ÇÔÀ¯ÇÏ°í ÀÖ´Ù. ±×·¯¹Ç·Î ¿©±â¿¡¼­ ¾òÀº ÇǸ¶ÀÚÀ¯³ª ±× ¹Ú(ÚÙ)¿¡ ÀÇÇØ º¹Åë, ±¸Åä, ¼³»ç¿Í allergyÁõ¼¼µîÀÇ Áßµ¶Áõ»óÀ» ÀÏÀ¸Å³ ¼ö°¡ ÀÖ´Ù. ricinÀº µ¶¼ºÀº ¸Å¿ì°­Çϳª ¿­¿¡´Â ¾àÇÏ¿© ½±°Ô Æı«µÇ¸ç ÇǸ¶Àڱ⸧À» ¿ë¸Å·Î ÃßÃâÇÑ ÈÄ ¿ë¸Å¸¦ Á¦°ÅÇÏ´Â °úÁ¤¿¡¼­ Á¦°Å µÉ ¼ö ÀÖ´Ù. ricinineÀÇ allergenÀº ÇǸ¶ÀÚ¹Ú Áß¿¡ 6¢¦9% µé¾îÀִµ¥ ºñ±³Àû ¿­¿¡ °­ÇÏ¿© ºÒÈ°¼ºÈ­ µÇÁö ¾Ê´Â´Ù.


¨è proteaseÈ°¼ºÀúÇع°Áú°ú saponin
- ´ëºÎºÐÀÇ Äá·ù¿¡´Â antitrypsinÀ¸·Î ºÒ¸®¿ì´Â proteaseÈ°¼º¾ïÁ¦¹°ÁúÀÎ trypsin inhibitor¿Í ¿ëÇ÷ÀÛ¿ë¹°ÁúÀÎ saponinÀÌ µé¾î ÀÖ´Ù.
- Ư¡ ¹× Áßµ¶Áõ»ó
´ëµÎÁßÀÇ  trypsin ¾ïÁ¦¹°Áú Áß °¡Àå Àß ¾Ë·ÁÁø °ÍÀÌ Kunitz inhibitorÀε¥ À̵éÀº proteaseÀÇ ±¸Á¶¸¦ º¯Çü½ÃÄÑ È¿¼ÒÀÇ ±â´ÉÀ» ÀúÇØÇϸç, °¡¿­Ã³¸®·Î ¾ïÁ¦ÀÛ¿ëÀÇ È°¼ºÀ» ÀÒ°Ô µÈ´Ù.saponinÀº °¡¿­Á¶¸®°úÁ¤¿¡¼­µµ ¿µÇâÀ» ¹ÞÁö´Â ¾ÊÀ¸³ª ´ëµÎ¿¡´Â ¾à 0.5%Á¤µµ·Î ¼Ò·®ÀÌ ÇÔÀ¯µÇ¾î ÀÖÀ¸¹Ç·Î À¯ÇØ ÀÛ¿ëÀ» °®Áö´Â ¾Ê´Â °ÍÀ¸·Î »ý°¢µÈ´Ù.


¹ß¾Ï¼ººÐ

¨ç Cycasin
- ¼Òö³ª¹«ÀÇ Á¾ÀÚ¸¦ ºÐ¸® Á¤Á¦ ½Ã ¹ß»ýÇÏ´Â ¹ß¾Ï¹°ÁúÀÌ´Ù.
- Ư¡ ¹× Áßµ¶Áõ»ó
CycasinÀº µ¿¹°Àå³» ¼¼±ÕÀÇ ¥â-glucosidase¿¡ ÀÇÇØ ºÐÇصǾî Æ÷µµ´ç°ú ÇÔ²² ºñ´çºÎÀÎ methylazoxymethanolÀ» »ý¼ºÇÏ°í ÀÌ aglyconeÀÌ ÇÙ»ê ¹× ´Ü¹éÁúÀÇ alkylÈ­Á¦·Î ÀÛ¿ëÇÏ¿© µ¿¹°ÀÇ °£Àå, ½ÅÀå, µî¿¡ Á¾¾çÀ» ¹ß»ýÇÏ°Ô ÇÑ´Ù. µû¶ó¼­ ¥â-glucosidase°¡ ¾ø´Â µ¿¹°Á¶Á÷¿¡ ºñ°æ±¸Åõ¿©Çϰųª Àå³»¼¼±ÕÀ» °®°í ÀÖÁö ¾Ê´Â ¹«±Õµ¿¹°¿¡ Åõ¿©ÇÏ¸é ºñ´çºÎ°¡ À¯¸®µÇÁö ¾Ê¾Æ µ¶¼ºÀÌ ³ªÅ¸³ªÁö ¾Ê´Â´Ù. ½Å»ýµ¿¹°Àº  ¥â-glucosidase¸¦ °¡Áö°í ÀÖÀ¸¹Ç·Î ÇÇÇÏ Áֻ翡 ÀÇÇؼ­µµ ¾ÏÀ» À¯¹ßÇÑ´Ù.

¨è Ptaquiloside
- nor-sesquiterpenoid¹è´çüÀÇ ÀÏÁ¾À¸·Î °í»ç¸®(Pteridium aquilinum)¿¡¼­ ºÐ¸®µÇ¾ú´Ù.
- Ư¡ ¹× Áßµ¶Áõ»ó
ÀÌ ¹°ÁúÀº ºÒ¾ÈÁ¤ÇÏ¿© ¿­Ã³¸®·Î ½±°Ô ºÐÇØµÇ¾î ¹ß¾Ï¼ºÀ» ÀҰԵȴÙ. ptaquilosideÀÇ ¹ß¾Ï¼ºÀº ½ÇÇ赿¹°¿¡°Ô ÁÖÀÔÇÔÀ¸·Î¼­ È®ÀεǾú´Ù.

¨é Pyrrolizidine alkaloid
- °³¾¦°«(Seneciovulgaris)¿¡ ÇÔÀ¯µÈ senecionineÀÌ ´ëÇ¥¼ººÐÀÌ¸ç ±¹È­°ú¿Í ÁöÄ¡°ú ½Ä¹°¿¡ ³Ð°Ô ºÐÆ÷Çϴµ¥ ÀÌ¿Ü¿¡µµ reteosine, monocrotaline, petasitenine, symphytineµîÀÇ alkaloid°¡ È®ÀÎ µÇ¾úÀ¸¸ç, ½ÄÁßµ¶Àº ÁÖ·Î ÀÌ alkaloid°¡ ÇÔÀ¯µÈ ¹Ð, ¿Á¼ö¼ö¿Í °°Àº °î·ù¿¡ ¼¯¿© ¼öÈ®µÇ±â ¶§¹®¿¡ ÀϾ´Ù.
- Ư¡ ¹× Áßµ¶Áõ»ó
RylesterÀÇ ºÎºÐÀÌ °­ÇÑ °£µ¶¼ºÀ» ³ªÅ¸³»¾î Ȳ´Þ°ú °£°æÈ­¸¦ ÀÏÀ¸Å°¸ç ¸¸¼ºÁßµ¶ ½Ã¿¡´Â °£¾ÏÀ» ¹ß»ý½ÃŲ´Ù. »ê³ª¹°·Î ÀÌ¿ëµÇ´Â ¸ÓÀ§(Petesites japonicus), ¹Î¹ÚÁ㳪¹°(Cacalia hasata), »ïÀÙ¹æ¸ÁÀÌ (Senecio palmatus), ¿ì»ê³ª¹°(Symeilesis palmata) ¹× įÇÁ¸®(Symphytum officinale)µî¿¡ ÇÔÀ¯µÇ¾î ÀÖÀ½ÀÌ È®ÀεǾú´Ù.

±âŸ À¯µ¶¼ººÐ

¨ç methyl pyridoxine
ÀºÇ೪¹«(Ginkgo biloba)ÀÇ Á¾ÀÚÀÎ ÀºÇàÀ» ¾î¸°¾ÆÀÌ°¡ °ú·® ¼·ÃëÇÏ¸é ±¸Åä ÈÄ¿¡ ÀǽÄÀ» ÀÒ°í ½ÉÇÏ¸é °£Áú¸ð¾çÀÇ °æ·ÃÀ» ¹Ýº¹ÇÏ¸ç ¶§·Î´Â »ç¸ÁÇÏ´Â °ÍÀÌ ¿À·¡ÀüºÎÅÍ ¾Ë·ÁÁ® ÀÖ´Ù. ÀÌ ÀºÇà Áßµ¶ÀÇ ¿øÀι°Áú·Î¼­ ºñŸ¹Î B6ÀÎ pyridoxineÀÇ 4¹ø À§Ä¡°¡ ¸ÞĥȭµÈ 4-0-methylpyridoxine(pyridoxineÀÇ ÇÕ¼º Áß°£Ã¼)ÀÌ °æ·ÃÀ» ÀÏÀ¸Å°´Â °ÍÀ¸·Î ¾Ë·ÁÁ³´Ù.

¨è selenoamino acid
seleniumÇÔ·®ÀÌ ¸¹Àº Åä¾ç¿¡¼­ Àç¹èÇÑ ½Ä¹° Áß¿¡´Â ¾Æ¹Ì³ë»ê ºÐÀÚ ³»¿¡ seleniumÀ» ÇÔÀ¯ÇÏ°Ô µÇ´Â selenoamino acid°¡ ÀÖ´Ù. ÀÌ·¯ÇÑ ½Ä¹°À» ´Ù·® ¼·ÃëÇϸé seleniumÁßµ¶°ú °°Àº Áßµ¶À» ÀÏÀ¸Å°°Ô µÈ´Ù. ÀÌ·¯ÇÑ selenoamino acid·Î´Â selenomethionine, methyl selenocysteine, selenocystathionine, selenocystathionime, selenocystineÀÌ ÀÖ´Ù.

¨é myristicin
»ø·¯¸®, ÆĽ½¸®, ¾ç¹ædz³ª¹° µîÀÇ ¾ßä Áß¿¡´Â ȯ°¢ÀÛ¿ëÀ» ÀÏÀ¸Å°´Â myristicin À̶ó´Â µ¶¼ººÐÀÌ ÇÔÀ¯µÇ¾î ÀÖ´Ù.

¨ê ±âŸ
Rhus ¼Ó ½Ä¹°ÀÇ ÀÏÁ¾ÀÎ ¿Ì³ª¹« ÁßÀÇ urushiolÀº ÇǺΠ¹ßÀûÀÇ ¿øÀι°ÁúÀ̸ç, ¿­´ë¼º ½Ä¹° Blighia sapidaÀÇ ¿­¸Å¿¡ Á¸ÀçÇÏ´Â hypoglycin A(¥â-methylenecyclopropylalanine)´Â Ç÷¾×ÁßÀÇ ´çºÐÀ» ºñÁ¤»óÀûÀ¸·Î °¨¼Ò½ÃŲ´Ù°í ÇÑ´Ù


½Ä¿ëÀ¸·Î ¿ÀÀÎÇϱ⠽¬¿î À¯µ¶¼ººÐ

¨ç Cicutoxin
- µ¶¹Ì³ª¸®(Cicuta virosa)´Â ¹Ì³ª¸®¿Í ¸ð¾çÀÌ ºñ½ÁÇÏÁö¸¸ Å©±â°¡ Ä¿¼­ ±¸º°µÇ´Âµ¥, Áö¹æÁ· ºÒÆ÷È­ ¾ËÄÚ¿Ã ÀÎ cicutoxin À̶ó´Â À¯µ¶¼ººÐÀÌ ÇÔÀ¯µÇ¾î ÀÖ´Ù.
- Ư¡ ¹× Áßµ¶Áõ»ó
ÀÌ À¯µ¶¼ººÐÀº ÁöÇÏ°æ¿¡ ¸¹ÀÌ ÇÔÀ¯µÇ¾î ÀÖÀ¸¸ç ¼·Ãë ÈÄ ¼öºÐ~2½Ã°£ ³»¿¡ ¹ßº´ÇÏ°í ¾à 10~20½Ã°£ ÈÄ¿¡ »ç¸ÁÇϱ⵵ ÇÑ´Ù.
Áßµ¶Áõ»óÀ¸·Î ±¸¿ªÁú, ±¸Åä, ¹ßÇÑ, ħÈ긲, È£Èí°ï¶õ, °æ·Ã µîÀ» ÀÏÀ¸Å²´Ù.

¨è Temuline alkaloid
- µ¶¸Æ(Lolium temulentum)Àº ½Ä¹°ÀÇ ÇüÅ°¡ º¸¸®¿Í ºñ½ÁÇÑ ÀâÃʷμ­, ±× ÀÚü¿¡´Â µ¶ÀÌ ÀÖÁö ¾ÊÀ¸³ª Á¾ÇÇ¿Í ¹èÀ¯»çÀÌ¿¡ ±ÕÀÌ ±â»ýÇÏ¿© ±Õ»ç°¡ ¹ß»ýÇϸé temulineÀ̶ó´Â ¾ËÄ«·ÎÀ̵带 »ý¼ºÇϹǷÎ, °îºÐ Áß¿¡ È¥ÀԵǾî Áßµ¶À» ÀÏÀ¸Å²´Ù.
- Ư¡ ¹× Áßµ¶Áõ»ó
Áßµ¶ Áõ»óÀ¸·Î µÎÅë, Çö±âÁõ, ¹«±â·Â, À̸í(tinnitus)¿Ü¿¡ ¿À½É, À§Åë, º¯ºñ, ¼³»ç µîÀÇ À§ÀåÁõ»óÀ» ³ªÅ¸³»±âµµ Çϸç, ¹è´¢°ï¶õ, ³ÃÇÑ, ºÎÁ¤¸Æ, »çÁö°æ·ÃÀ» ÀÏÀ¸ÄÑ »ç¸ÁÇϱ⵵ ÇÑ´Ù.

¨é Coriamyrtin
µ¶ºóµµ¸®(Coriaria japonica)ÀÇ ¿­¸Å¿¡´Â ´Ü¹°ÀÌ ÀÖ¾î ¾î¸°À̵éÀÌ ¸Ô°í Áßµ¶µÇ±â ½¬¿ì¸ç ÀÌ´Â ÇÔÀ¯µÈ À¯µ¶¼ººÐcoriamyrtin°ú tutin¶§¹®À¸·Î ±¸Åä¿Í °æ·Ã µîÀÇ Áßµ¶Áõ»óÀ» ÀÏÀ¸Å²´Ù.

¨ê Tropane
°¡Áö°ú(Solanaceae)¿¡ ¼ÓÇÏ´Â ¼³¾ÞÃʳª ¸¶¿Í ºñ½ÁÇÑ ¹ÌÄ¡±¤ÀÌÇ®(Scopolia japonica)°ú Èòµ¶¸»Ç®(Datura alba)ÀÇ »Ñ¸®¿Í Áٱ⸦ ¼·ÃëÇÏ´Â °æ¿ì tropane°è ¾ËÄ«·ÎÀÌµå ¼ººÐÀÎ hyoscyamine, scopolamine, atropineÀ¸·Î ÀÎÇÏ¿© ÈïºÐ, ½É°èÇ×Áø, µ¿°øÈ®´ë, ÃÖ¸é, È£Èí°ï¶õ µîÀÇ Áõ»óÀ» ÀÏÀ¸ÄÑ »ç¸ÁÇϱ⵵ ÇÑ´Ù.

¨ë Digitoxin
ÁÙ±â¿Í ÀÙÀÌ ÄÄÇÁ¸®¿Í À¯»çÇÑ µð±âÅ»¸®½º(Digitalis purpurea)¿¡´Â °­½É¹è´çüÀÎ digitoxinÀÌ ÇÔÀ¯µÇ¾î ÀÖ´Ù. digitoxinÀº ¿ëÇ÷ÀÛ¿ëÀÌ ÀÖÀ¸¸ç Áßµ¶Áõ»óÀ¸·Î ¿À½É, ±¸Åä µîÀ» ½ÉÇÒ¶§´Â ½ÉÀåÁ¤Áö¸¦ ÀÏÀ¸ÄÑ »ç¸ÁÇÏ°Ô µÈ´Ù.

¨ì Aconitine alkaloid
¹Ì³ª¸®¾ÆÀçºñ°ú(Ranuculaceae)¿¡ ¼ÓÇÏ´Â ´Ù³â»ý ¼÷±ÙÃÊÀÎ ¹Ù°÷(Aconitumjaponicum)ÀÇ °ÇÁ¶ÇÑ ±«±ÙÀ» Çѹ濡¼­´Â ºÎÀÚ(ݾí­)¶ó°í ºÎ¸£¸ç aconetineÀ̶ó´Â ¸Íµ¶ÀÇ diterpene°è ¾ËÄ«·ÎÀ̵带 ÇÔÀ¯ÇÑ´Ù. Áßµ¶ Áõ»óÀº ±Þ¼ºÀ¸·Î ÀϾ¸ç ÀÔ¼ú°ú ÇôÀÇ µ¿Åë, ¾È¸é¸¶ºñ, ÀεΠ¹× À§ÀÇ ÀÛ¿­°¨ (causalgia), À¯¿¬, ±¸Åä, Ä¡Åë, »çÁö¸¶ºñ ¶Ç´Â µ¿Åë, »êµ¿(mydriasis), ¾ð¾îÀå¾Ö, ¸Æ¹Ú ºÒ±ÔÄ¢, ½Åü Ç¥¸éÀÇ ³Ã½ÀÈ­(Ò²ã¥ûù), ¾È¸éâ¹é µîÀÌ ³ªÅ¸³­´Ù. 3¢¦4½Ã°£¿¡ ÀǽĻó½ÇÀÌ µÇ¾î È£Èí¸¶ºñ(respiratory paralysis)·Î »ç¸ÁÇÑ´Ù.

(6) µ¶¹ö¼¸ÀÇ À¯µ¶¼ººÐ

µ¶¹ö¼¸ÀÇ Á¾·ù´Â ¿Ü´ë¹ö¼¸(Rhodophyllus sinuatus), È­°æ¹ö¼¸(Lampteromyces japonicus), ±¤´ë¹ö¼¸(Amanita muscaria), ³ë¶õ´Ù¹ß¹ö¼¸(Hypholoma fasciculre), ¹«´ç¹ö¼¸(Russula emetica), ±¼Å»À̹ö¼¸(Lactarius piperatus), ¶¡¹ö¼¸(Inocybe rimosa), ¾Ö±¤´ë¹ö¼¸(Amanita citrina), µ¶Ã»¹ö¼¸(Stropharia aeruginosa)µîÀÌ ÀÖ´Ù.
µ¶¹ö¼¸ÀÇ À¯µ¶¼ººÐÀº Á¾·ù¿¡ µû¶ó ´Ù¸£¸ç ±× Áßµ¶Áõ»óÀº ÁÖµÈ Áõ»ó¿¡ µû¶ó À§ÀåÇüÁßµ¶, ÄÝ·¹¶óÇüÁßµ¶, ³úÁõÇüÁßµ¶°ú ÇâÁ¤½ÅÀÛ¿ë¿¡ ÀÇÇÑ Áßµ¶Áõ»óÀ¸·Î ºÐ·ùÇÑ´Ù

¨ç muscarine
¸Íµ¶¼ºÀÌ¸ç ¶¡¹ö¼¸¿¡ °¡Àå ¸¹°í ±¤´ë¹ö¼¸°ú ¸¶±Í¹ö¼¸¿¡µµ ÇÔÀ¯µÇ¾î ÀÖ´Â ¾ËÄ«·ÎÀ̵åÀÇ ÀÏÁ¾ÀÌ¸ç ºÎ±³°¨½Å°æÀ» ÈïºÐ½ÃÄÑ ¼·ÃëÈÄ 2½Ã°£³»¿¡ °¢Á¾ ºÐºñÇ×Áø, Ãൿ(miosis), È£Èí°ï¶õ, À§Àå ¹× Àڱà ¼öÃà µîÀÇÁõ»óÀÌ ³ªÅ¸³­´Ù.

¨è muscaridine
pilzatopinÀ̶ó°í ºÒ¸®¿ì¸ç tropane°è ¾ËÄ«·ÎÀ̵åÀÎ l-hyoscyamin°ú À¯»çÇÑ È­ÇÕ¹°ÀÌ´Ù. ±¤´ë¹ö¼¸¿¡ µé¾î ÀÖÀ¸¸ç atropine°ú À¯»çÇÑ ³úÁõ»ó, »êµ¿Çö»óÀ» ÀÏÀ¸Å²´Ù.

¨é choline
»ñ°«¿Ü ´ë¹ö¼¸ µîÀÇ µ¶¹ö¼¸¿¡ µé¾îÀÖÀ¸¸ç muscarine°ú ÀÛ¿ëÀº À¯»çÇϳª µ¶¼ºÀº ¾àÇÏ¿© °ÅÀÇ ¹®Á¦µÇÁö ¾ÊÀ» Á¤µµÀÌ´Ù.

¨ê neurine
È­Çб¸Á¶ÀûÀ¸·Î´Â choline¿¡¼­ ¹° ÇÑ ºÐÀÚ°¡ ºüÁø È­ÇÕ¹°ÀÌ¸ç ½ÄÇ°ÁßÀÇ ´Ü¹éÁú ¼ººÐ¿¡ ´ëÀå±ÕÀ̳ª °íÃʱյîÀÇ ºÎÆбտ¡ ¿À¿°µÇ¾úÀ» ¶§ cholineÀ¸·ÎºÎÅÍ ½±°Ô »ý¼ºµÈ´Ù. Áßµ¶Áõ»óÀº muscarine°ú À¯»çÇÏ°Ô È£Èí°ï¶õ, ¼³»ç, °æ·Ã, »çÁö¸¶ºñ µîÀÇ Áõ»óÀ» º¸ÀδÙ.

¨ë amanitatoxin
¾Ë±¤´ë¹ö¼¸, µ¶¿ì»ê±¤´ë¹ö¼¸, Èò¾Ë±¤´ë¹ö¼¸ µî¿¡ ÇÔÀ¯µÇ¾î ÀÖÀ¸¸ç ¹ö¼¸·ù¿¡ ÇÔÀ¯µÈ À¯µ¶¼ººÐ Áß °¡Àå ¸Íµ¶¼ºÀÌ°í ³»¿­¼ºÀÌ´Ù, amatoxin±º°ú phallotoxin±ºÀ¸·Î ±¸ºÐµÇ¸ç, amatoxin±ºÀÇ ¸Å¿ì µ¶¼ºÀÌ °­ÇÏ°í ÁöÈ¿¼º, ¾Æ±Þ¼ºÀÌ°í, phallotoxin±ºÀº amatoxin±º º¸´Ù´Â ´Ù¼Ò µ¶¼ºÀÌ ¾àÇÏÁö¸¸ ¼ÓÈ¿¼ºÀÌ´Ù.
amatoxin±ºÀº RNA»ýÇÕ¼ºÀ» ÀúÇØÇÏ°í ´Ü¹éÁú »ýÇÕ¼ºÀÇ ÀúÇØÀÛ¿ëÀ¸·Î °£Àå, ½ÅÀåÀÇ Á¶Á÷À» Æı«ÇÑ´Ù. ƯÈ÷ phalloidinÀº ü´Ü¹éÀ¸·Î¼­ Áß¿äÇÑ actin°ú °áÇÕÇÔÀ¸·Î½á µ¶¼ºÀ» ³ªÅ¸³½´Ù.
¨ì illudin S¿Í illudin M
È­°æ¹ö¼¸¿¡¼­ ºÐ¸®µÈ terpenoid ¼ººÐÀ¸·Î µ¶¼ºÀº ±¸Åä°¡ ½ÉÇÏ°í À§Àå ÀåÇظ¦ À¯¹ßÇÑ´Ù. ¶ÇÇÑ, Ç×Á¾¾ç¼ºÀ» °¡Áö±âµµ ÇÑ´Ù.



Aflatoxin: carcinogenic toxins in food which is produced by the Aspergillus flavus fungus. This fungus can contaminate foods such as grain, nuts and legumes such as peanuts. Aflatoxin-producing members of Aspergillus are common and widespread in nature. They can contaminate grain before harvest or during storage. Aspergillus lives in soil, decaying vegetation, hay, and rancid grains and nuts. Crops which are frequently infected include:
Grains such as corn, sorghum, pearl millet, rice, and wheat Oilseeds such as peanuts, soybeans, sunflower seeds, and cottonseeds
Spices such as chile peppers, black pepper, coriander, turmeric, ginger, Tree nuts including almonds, pistachios, walnuts, coconuts, and brazil nuts.
The toxin can also be found in the milk of animals which are fed contaminated feed. Virtually all sources of commercial peanut butter contain minute quantities of aflatoxin, but it is usually far below the US Food and Drug Administration's (FDA) recommended safe level.

Ergot: a toxin produced when the Claviceps Purpurea mold infects rye and other grains. In medieval times, outbreaks of the disease ¡°ergotism¡± were common and known as St. Anthony¡¯s fire. The name was in reference the severe burning sensations in the limbs caused by vasoconstriction of blood vessels. The vasoconstriction sometimes resulted in gangrene and loss of limbs due to severely restricted blood circulation. The neurological symptoms of an ergot infection included hallucinations and irrational behavior, convulsions, and death.

Goitrogens: a class of toxins in food which suppress the function of the thyroid gland by interfering with iodine uptake. Long term exposure can cause an enlargement of the thyroid (goiter). Foods containing these substances include soybeans (and soybean products such as tofu), pine nuts, peanuts, millet, strawberries, pears, peaches, spinach, bamboo shoots, radishes, horseradish, and vegetables in the genus Brassica (bok choy, broccoli, brussels sprouts, cabbage, canola, cauliflower, Chinese cabbage, collard greens, kale, kohlrabi, mustard greens, rutabagas, and turnips.

Hydrazines: volatile carcinogens found in many raw mushrooms, including shiitake and the white button mushrooms common to the grocery store produce section. Mice display a significant increase in the incidence of several types of tumors after they are fed uncooked mushrooms. Cooking the mushrooms destroys a third of the hydrazine compounds.

Lectins: toxic protein compounds found in most foods, but in heavy amounts in many seeds, grains and legumes. Large amounts of lectins can damage the heart, kidneys and liver, lower blood clotting ability, destroy the lining of the intestines, and inhibit cell division. Cooking neutralizes lectins to some extent, and digestive juices further destroy them. People living at high altitudes, where water boils well below 212 degrees should cook lectin containing foods in pressure cookers to avoid lectin poisoning. Lectin toxins in food are found in:
Grains, especially wheat and wheat germ but also quinoa, rice, buckwheat, oats, rye, barley, millet and corn, and all products made from them (oils, vinegars, alcohols, flours, etc..)
Legumes (all dried beans, including soy and peanuts and the products made from them)
Dairy foods, if the cows producing the milk are fed grains instead of grass (this would include most commercial milk products)
Plants in the Nightshade family, including potatoes, tomatoes, eggplant and peppers.
The lethal toxin Ricin is made from castor beans, which contain large quantities of a particularly deadly lectin. Raw black beans contain enough lectins to kill rats in one week. This article discusses in depth the health effects of lectin consumption.
In addition, this paper discusses the ability of lectins to bind to insulin receptors on your cells, enabling the transport of glucose into the cell, much like insulin does. The import of this is that even vegetables and nuts, which are staples in a low carb diet, can stall weight loss if they contain active lectins which mimic insulin.

Opioid Peptides: Most people with food intolerances have gigestive issues with wheat and diary products. The common factor between these foods seems to be the opiate-like substances produced when the proteins from these foods are broken down during digestion. These opiate substances act on the body's internal opioid receptors, and can alter the perception of pain and affect respiration, digestion and mood. These opiate substances are found in the following proteins:
Casomorphin (milk)
Gluten exorphin (wheat gluten)
Gliadorphin/gluteomorphin (wheat gluten)
Rubiscolin (spinach)

Phytates and Phytic acid: compounds found in many foods, but especially soybeans, whole wheat and rye. In the human gut, phytic acid acts as an anti-nutrient. It reduces the absorption of valuable minerals such as calcium, iron, magnesium, and zinc by binding the minerals into an insoluble salt. Relatively high concentrations of phytic acid occur in the following foods: whole grain cereal foods (wheat, rye, rice, oats), nuts and seeds, soybeans, other types of beans, potatoes, artichokes, blackberries, broccoli, carrots, figs, green beans and strawberries. Soaking or sprouting the grain foods will neutralize much of the phytic acid, except in soybeans, which must be cooked for more than 10 hours at very high temperatures to remove the anti-nutrients.

Psoralens: natural toxins in food products such as celery, parsley and parsnips. These compounds sensitize the skin to the harmful effects of ultraviolet radiation in sunlight, and as such are said to be photocarcinogenic. They are not destroyed by normal cooking procedures (boiling or microwave); thus humans are exposed to appreciable levels of psoralens through the consumption of celery, parsnips and other psoralen-containing foodstuffs. Psoralens are used to treat pigment disorders of the skin and other skin diseases such as psoriasis and nonmelanoma skin cancers.

Solanines: a toxic alkaloid found in high concentrations in the green patches on and just under potato skins and eyes. They are also found in tomatoes, peppers, and eggplant. Solanine has both fungicidal and pesticidal properties, and it is one of the plant's natural defenses. The human body converts solanines into a poison called solanidine. Solanine poisoning is primarily displayed by gastrointestinal and neurological disorders. Symptoms include nausea, diarrhea, vomiting, stomach cramps, burning of the throat, heart arrhythmia, headache and dizziness. Hallucinations, loss of sensation, paralysis, fever, jaundice, dilated pupils and hypothermia have been reported in more severe cases.
Experts say that a hundred grams of raw potatoes contain between 2 and 13 milligrams of solanine. Experts believe that doses of 200 milligrams of solanine eaten at one sitting may cause problems. Symptoms can be gastrointestinal (abdominal pain, nausea, diarrhea, vomiting) or neurological (apathy, drowsiness, mental confusion, shortness of breath, weak and rapid pulse).
You can avoid solanine and another similar toxin called chaconine by avoiding green potatoes. Exposure to light or stress (or even aging) causes a potato to synthesize a green pigment called chlorophyll. Light, stress, and aging also cause the potato to produce chaconine and solanine. The appearance of chlorophyll is a warning that something is wrong with the potato. You should also avoid eating potato peels. About 30% to 80% of the toxin content of a potato is in its peel. Fortunately, these compounds are not well absorbed by the gastrointestinal system and are soon eliminated in the feces.


Trypsin inhibitors: toxins in food that reduce the availability of trypsin, an enzyme essential to protein digestion and metabolism for humans and animals. They are found in abundance in soybeans, and in lesser amounts in raw egg whites and lima beans.

 


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